Mission Point Resort is pleased to announce the appointment of Adrian Diday as executive chef to elevate the culinary experience at Mackinac Island’s east end eateries, including Round Island Bar & Grill, Bistro on the Greens, Boxwood Coffeeshop & Cafe and the soon-to-reopen Chianti. On Sept. 12, the island’s Northern Italian fine dining favorite Chianti will reopen with a specially curated prix fixe menu crafted by Diday for guests to experience a taste of Mackinac. The five-course dinner will be filled with celebrated dishes for diners to select from such as oysters and pearls, zucchini fritters, lobster bisque, slow-roasted pork, pumpkin tortellini, asparagus risotto, torta al cioccolato, and more, all accompanied by lakefront views and optional wine pairings.
Executive Chef Diday, who was part of the team at the famed Inn at Little Washington during their recent achievement of Michelin stars, brings more than 15 years of culinary experience amplifying regional ingredients and flavors into memorable meals. With Diday leading the strong property team, Mission Point is set to expand its farm-to-ferry ethos, sourcing increasingly more ingredients from local farms and purveyors in the Straits of Mackinac region and across Michigan.
Diday’s career path led him through multi-faceted positions at world-class restaurants throughout the country and overseas, such as Drakes in Surrey in the United Kingdom; Restaurant Daniel, a Michelin three-star refined European restaurant in New York; The Saltry in Arkansas; Coeur D’Alene Casino in Idaho, Entelechies in Virginia and Stanley Hotel in Colorado. During his tenure at the world-renowned,
AAA Five Diamond restaurant within the Inn at Little Washington, he sharpened his knife by understanding refined, regional American cuisine for nearly four years, with the restaurant earning Michelin stars and multiple James Beard awards. Additional accolades Diday has received include being a guest chef for the New York Yankees Legends Series, President Obama’s Inaugural Ball, and James Beard House, and being nominated as a StarChefs Rising Star.
With a goal to support a world-class food and beverage team in an effort to keep exceeding guest expectations, the hotel’s culinary team is essential to Diday’s day-to-day operations. From the chefs, cooks, and stewards to the servers, bartenders, and hosts, they all work long and hard days and play a key role in providing the highest quality experience for guests.
“Chef Adrian Diday speaks volumes to what it means to provide exceptional guest service,” said Liz Ware, Vice President of Sales & Marketing. “He has swiftly elevated our farm-to-ferry approach to ensure our guests enjoy a true taste of the region when visiting the island. His immense love for food and appreciation for each member of his team is what sets him apart from the rest.”
When asked his favorite memory of his culinary journey, Diday reminisced on the moment his mom first ate at his restaurant. For him, getting to see that “ah-ha” moment when a guest connects the words on the menu to the actual food and flavors in the dishes is his most treasured aspect of being a chef. At the end of the day, he expressed how much he just loves to cook, and his culinary team is what makes everything possible.
Diday graduated from Mary Washington College in Fredericksburg, Virginia where he received his Bachelor of Arts degree in Philosophy and Religion. When not in the kitchen, Diday can be found playing chess, reading philosophy by Baruch Spinoza, or running on the island.
To reserve your spot for the Sept. 12 reopening of Chianti, please call the Mission Point concierge desk at (906) 847-3007. Seatings will be available from 5:30 to 9:30 p.m. and parties must be of eight or less per table, and the kids eat free offer is excluded. Substitutions on the menu will not be allowed and dietary restrictions must be communicated in advance.
About Mission Point Resort
Mission Point is an award-winning, family-owned resort on Mackinac Island, Michigan providing genuine hospitality, inviting comfort, and delicious food in a setting of unparalleled beauty and historic character. Famous for its ban on motorized vehicles, Mackinac Island is only accessible by ferry or airplane where transportation by foot, bike, or horse-drawn carriage is essential. The buildings, scenic grounds, and gardens of Mission Point have attracted vacationers to Mackinac since the late 1800s. The Ware family, who purchased the resort in 2014, continues to steward the property’s next phase of life under a newfound dedication to preserving its historic character while introducing modern amenities.
Mackinac is an ideal driving destination from many regions including metro Detroit, Grand Rapids, Traverse City, and Michigan’s upper peninsula. Mission Point will be open for the 2020 season through the last weekend in October. For more information and reservations, visit www.missionpoint.com.